Chef Secrets: Speed Scratch Ferments
Helping you get the most out of your Aussie red meats is what we do here at Aussie Beef & Lamb; we enlisted the help of our mate Chef Tristan Acevedo to share his secrets for using speed-scratch ferments to maximize umami and flavor appeal, and also keep a lid on food waste. If you thought you didn't have the time, space or friendly health department to get into ferments...think again!
Beef Bacon Aminos
Maximize your trim: Use offcuts or irregular slices of Aussie Wagyu beef bacon—cook, crush, and steep in coconut aminos for a rich, versatile flavor boost. A little of the infused sauce goes a long way across multiple dishes.
Butter Koginut Miso
Foundation builder: Blend roasted Koginut squash purée with white miso and cultured butter for a sweet, umami-rich compound. Built on the backbone of amino acids, salt, and lactic acid, this butter offers depth and versatility. Use it as a foundation to build flavor, drive creativity, and tell your own culinary story.
Shiitake Aminos
Turn scraps into finishing sauce: Use shiitake stems or any roasted trimmings or cooked protein scraps with high-quality coconut aminos to create a deeply savory, sweet, and complex finishing sauce. Just a splash before plating adds umami and that elusive “something extra.” This infusion method also works for fats, vinegars, and sweeteners - use it as a base for endless flavor experimentation.
Tokyo Deli Seasoning
Upcycled umami seasoning: Blend furikake, everything bagel seasoning, and onion peels to create a bold, textured topper. Use it on spreads, sauces, doughs, or finished dishes. It’s a simple way to add flavor, reduce waste, and offer a signature twist on familiar seasoning blends.
Black Eggplant Caramel
Savory caramel glaze: Use this BBQ-style caramel to boost char and flavor on grilled meats or veg. Made with a dulce de leche base, it skips lengthy prep and layers on smoky depth with caramelized onions, smoked soy, and roasted eggplant. Brush on while grilling for rich browning and flavor.
Aged Kimchi Balsamic
Kimchi juice hot sauce: Reduce fresh kimchi juice with agave, vinegar, and wood chips to create a bold, sweet-acidic sauce—no fermentation or HACCP needed. A quick way to deliver deep fermented flavor with minimal risk or prep.